What is frozen crabmeat?
Conventional freezing is like putting crabmeat in your freezer at home. This is probably the worst thing you can do to crabmeat. First it will become freezer burnt and will be unsuitable to eat; second, when thawed all the moisture will separate from the meat, and the meat will have the consistency of straw. Prepared crab cakes if wrapped and protected can be frozen with this method but not for an extended period of time. Nitrogen freezing definitely is the best method of freezing and holding meat without any loss of taste and quality. If done in the proper controlled environment, at the correct temperature, when thawed there will not be any loss of moisture, the meat will be a little firmer than fresh meat, and the meat will taste like it was just picked from the crab.
